|
From: Maribeth
To: phaedrus@hungrybrowser.com
Subject: Polynesian Chicken request
Date: Monday, March 15, 2010 12:48 AM
I was searching for the recipe for Macaroni and Cheese from Hot Shoppes,
and found it on your site.
While I was checking out other recipes on the site, I saw the request
for Polynesian Chicken from Phillip (August 27, 2009). In 1984, when I
lived in Spokane Washington, I was served Polynesian Chicken at the home
of the Nelson's. She shared the following recipes for the chicken and
the pilaff she served with it. It may not be the recipe Phillip
remembers, but it was very good.
Maribeth
* Exported from MasterCook *
Polynesian Chicken
Recipe By : Doris Nelson
Serving Size : 6 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
------ ------------ --------------------------------
1 ea chicken -- cut into pieces
flour
1 cup sugar
3/4 cup soy sauce
1 Tbsp. sesame oil
1/4 cup sesame seeds
1/2 cup onion -- grated
1 1/2 tsp. garlic powder
1/4 cup water
Pilaf
3 1/2 cups brown rice
1/2 lb. margarine
3/4 cup onion -- chopped
3/4 cup celery -- chopped
1/4 tsp. pepper
seasoned salt -- to taste
4 cups chicken broth -- or
4 cups water
4 chicken bouillon cubes
Chicken
Flour chicken. Put on a cookie sheet and bake at 350 degrees F. for 45 -
60 minutes. Mix sauce ingredients. Dip chicken in sauce. Bake for 20
minutes, basting frequently.
Serve with Pilaff.
Pilaff
Saute onion and celery in some of the margarine. Brown the dry rice in
the rest of the margarine, until browned. Put rice, celery and onion in
a deep baking dish. Bring water to boil and add bouillon cubes or bring
broth to a boil. Add to rice with seasonings. Cover and bake at 350
degrees F. for 50 minutes. Uncover and bake 10 minutes more. Fluff with
a fork before serving.
----- Original Message -----
From: Jerry
To: 'phaedrus@hungrybrowser.com'
Sent: Friday, March 12, 2010 12:57 PM
Subject: bagel burger or bulls eye burger
This Is a hamburger patty with a hole in the center.
The patty is cooked and served on a bagel.
The holes line up.
Original version:
An Egg is placed in the center of the patty, and both are fried together,
this was called a Bulls Eye at home.
Onions are placed in the center and cooked with the burger. A variation on the onion burger.
The bagel burger is much more recent, possible '70s
The bulls eye, my mother did while I was kid, in the '50's
There were other variations, but I am not sure
I liked the egg in the center and the onions, so I remember those.
Did my mother invent this, or was it in some magazine or book?
Jerry
Simple, I know, just curious.
Have been searching for this for a while.
I enjoy your site.
Hey Jerry,
Several places, such as I-HOP, serve burgers with a fried egg on top of the patty.
However, a brief search turned up nothing with a fried egg in the middle of a burger
patty with a hole in it served on a bagel. The only way to be sure would be to
individually check every entry for "bull's eye burger" and every entry for "bagel
burger" that show up in the search engines.
Even then, it might be out there under another name. I don't have time for such a search,
and I know of no short-cut way to search for it. Sorry.
I'll post the request on my site. Perhaps one of my readers will recognize it.
Phaed
----- Original Message -----
From: Glenn
To: phaedrus@hungrybrowser.com
Sent: Friday, March 12, 2010 6:15 PM
Subject: 7 Layer Salad
> March 12, 2010
>
> Phaedrus
>
> My name is Glenn.
> Thanks for my favorite web site. I'm looking for Morrisons
> 7 Layer Salad recipe.
>
> Thanks for any help.
>
> Glenn
Hello Glenn,
Sorry, there's no "7 layer salad" in the version of the Morrison's Recipe
Book that I have.
Phaed
James, one of the Hungrybrowser Regulars, had this one.
Morrison's 7-Layer Salad
Note: This was a very popular salad and much requested recipe.
This is from the Morrison's Master Recipe Book.
Yield: 30 - 6 oz. portions
4 lbs Lettuce
Knock core out of lettuce. Wash and drain with core side down.
Cut lettuce into 1-1/4 inch squares. DO NOT CHOP. Place in large mixing bowl.
2 lbs Mayonnaise
2tbsp Sugar
2 oz. water
Combine and mix well. Reserve 8 oz for topping.
1 lb celery, chopped
3/4 lb onion, diced
1 lb bell pepper, diced
1 3/4 lbs green peas (frozen)
6 hard boiled eggs, sliced
1 lb crisp bacon, chopped
3/4 lb cheddar cheese, grated
Toss with lettuce and 1 ½ lb mayonnaise mixture.
4 oz crisp bacon, chopped
4 oz cheese, grated
2 hard boiled eggs, sliced
4 oz green peas, frozen
8 oz mayonnaise
Spread remaining mayonnaise mixture on top of salad. Sprinkle bacon, eggs, cheese,
peas mixture over top. Serve in large bowl on cafeteria line. Garnish with sprinkle
of mixture.
----- Original Message -----
From: Olga
To: phaedrus@hungrybrowser.com
Sent: Friday, March 12, 2010 2:55 PM
phaedrus,
I'm looking for a choc chip recipe that calls for either vanilla or choc pudding
in the recipe. It's a very soft and delicious cookie. Would appreciate. it.
Thank you,
Olga
Hello Olga,
See below.
Phaed
Chocolate Chip Cookies
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 (4 serving size) pkg. vanilla* instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
*Can use other flavored instant pudding for variation. Mix flour with baking soda.
Combine margarine, sugar, vanilla and pudding; mix in large mixer bowl. Beat until
smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips.
Drop by rounded teaspoonful about 2 inches apart onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes. Makes 7 dozen.
-----------------------------------
Choc-Chip Pudding Cookies
2 1/4 c. flour
1 c. butter or margarine
1/4 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
3/4 c. brown sugar
1 (4 oz.) pkg. instant pudding (chocolate or vanilla)
1 (12 oz.) pkg. chocolate chips
Combine butter, sugars, pudding and vanilla. Beat until smooth. Beat in eggs.
Add flour and soda. Stir in chips. Batter will be stiff. Bake 8-10 minutes at 375 degrees.
----- Original Message -----
From: Glenn
To: phaedrus@hungrybrowser.com
Sent: Thursday, March 11, 2010 6:28 PM
Subject: Morrisons Waldorf Salad
> March 11, 2010
>
>
> Hi Phaedrus
>
> My name is Glenn. Thanks for my favorite web site - I enjoy browsing
> thru the recipes. I'm looking for a recipe for Morrisons Waldorf
> Salad.
>
> Thanks for any help.
>
> Glenn
Hello Glenn,
Morrison's actually had two different Waldorf Salad recipes : "regular" and
"supreme". See below.
Phaed
Waldorf Salad
Apples, peeled and julienned 2 lbs.
Morrison's Mayonnaise 1 lb - For recipe, see here: Mayo
Julienned celery hearts 1 lb
Raisins 5 ozs
Prepare apples, julienned style, place in mixing bowl.
Add Morrison's mayonnaise and mix lightly.
Add celery and raisins. Blend thoroughly.
Serve on bed of lettuce.
--------------------------------
Waldorf Salad Supreme
Apples, peeled and julienned 2 lbs.
Morrison's Mayonnaise 1 lb - For recipe, see here: Mayo
Celery (diced) 1 lb
Sliced pecans or walnut meats 4 ozs
Peel and dice apples in 1/4" squares. Place in mixing bowl.
Add Morrison's mayonnaise and mix lightly.
Add celery and pecan or walnut meats.
Blend thoroughly.
Serve on a bed of lettuce.
Do not prepare apples too far in advance of serving or they will turn dark.
Under no circumstances should Waldorf Salad be carried over to the next
meal.
More Morrison's Recipes
From: james
To: phaedrus
Sent: Saturday, April 17, 2010 6:54 AM
Subject: the real morrison's waldorf salad
This is the recipe for Morrison's Waldorf Salad Supreme.
A note on salads. Morrison's told managers: "Tuna salad, chicken salad, ham salad,
shrimp salad, cold roast beef, cold roast pork and sliced turkey are excellent for
cold plates combined with fresh or canned fruits, potato or congealed salads, cottage
or assorted sliced cheeses, and finger sandwiches, toasted muffings assorted breads,
rolls and crackers. Use your favorite dressings and imagination."
And they did. that is the reason some salad recipes were never written. It was
just a manager or cook whipping up something and putting it on the line.
Also, Morrison's did not make their own mayo. They bought it. Fresh mayo made in the
kitchen is a food safety problem and a labor killer. Commercial mayo is acidic and
actually slows bacterial growth.
JAMES
Morrison’s Waldorf Salad Supreme
Recipe from Morrison’s Master Recipe Book
Yield: 50 – 3 0z portions #16 scoop
1/4 quart whipped topping
3 lbs Mayonnaise
Whip topping stiff and fold into mayuonnaise
6 lbs apples
2 fresh lemons
Cube cored and unpeeled apples into 1/2 inch cubes. Add juice of two lemons to apples and mix.
(This prevents browning) Add to whipped topping and mayonnaise mixture immediately.
3 lbs celery, diced into 1/8 inch cuts
Add to mixture.
1/4 lbs raisins
1/4 lb pecans, chopped fine
Top salad with raisings and pecans
Serve in vegetable dish with lettuce leave underline and lettuce buildup.
Prepare only enough for one meal.
From: Phaedrus
To: james
Sent: Saturday, April 17, 2010 8:49 AM
Subject: Re: the real morrison's waldorf salad
Hi James,
There appears to be some disagreement between the Morrison's recipe manual that you have
and the one that was sent to me in *.pdf format by another reader. I have no doubt that
both are authentic. There are certain things about the scanned manual that I have that
convince me of its authenticity. However, the one that I have gives recipes for some
things that you say that Morrison's used canned products for, in this case, commercial
mayonnaise.
My thinking is that the recipe manual that I have is probably older than the one that
you have. Morrison's, later in the cafeteria's lifetime, probably stopped making some
products in-house and began buying them pre-prepared. Your manual is "right" for the
later time frame, and the one that I have is "right" for the earlier time frame. I
think that, at the earlier time, Morrison's did indeed make their own mayonnaise and
pie fillings, etc. and that later they began purchasing these things pre-prepared.
I'm sure the Morrison's recipe manual was likely revised several times during the
existence of the chain.
Phaed
From: "james"
To: "Phaedrus"
Subject: Re: the real morrison's waldorf salad
Date: Saturday, April 17, 2010 9:12 AM
i think you are right. The manual that i have was "revised 1991." They were still
using voltex, which is simply liquid eggs and oleo. Although some recipes listed
it as margarine. As the chain began struggling, labor became an issue. Thus the
switch to purchased items, such as pie filings, etc. It is a trend that continues
today in all food facilities. Potato salad, for example, is increasingly made with
a cheap-o bland salad from Sysco or whoever and then bacon, chives and other ingredients
are added to make it a premium product. They are simply eliminating the labor of peeling
and cooking the potatoes.
JAMES
|
